To the Arabs, edible herbs known as qaḍb, formed an essential part of their diet in the Middle Ages, and dishes like tabbouleh attest to their continued popularity in Middle Eastern cuisine today.[5] Originally from the mountains of Syria and Lebanon,[6] tabbouleh has become one of the most popular salads in the Middle East.[7] In Syria, Lebanon, and Jordan, the wheat variety salamouni cultivated in the region around Mount Lebanon, Beqaa Valley and Baalbek was considered (in the mid-19th century) as particularly well suited for making bulgur, a basic ingredient of tabbouleh.[8]

In Iraq, the dish is considered native to Mosul, which has close culinary ties to Syria.[9] Tabbouleh and other vegetable based mezze dishes popular in Syria were mocked by Baghdadi women and cooks when they were first introduced to them, because they were seen as being a means to scrimp on the use of meat.[10]

The largest recorded dish of tabbouleh to date weighed 4,324 kg (9,532 lb 12 oz) and was created on 13 November 2009 by the Yaldy Association at Alaayen Elementary School in the Arab town of Shefar'am in Israel.[16] Previous holders of the Guinness World Record for the largest tabbouleh include Lebanon (October 2009),[17][18] and Palestinian in Ramallah in West Bank (June 2006).[19]

Wright, Clifford A. (2001). Mediterranean vegetables: a cook's ABC of vegetables and their preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and north Africa with more than 200 authentic recipes for the home cook (Illustrated ed.). Harvard Common Press. ISBN978-1-55832-196-0.

Zelinsky, Wilbur (2001). The enigma of ethnicity: another American dilemma (Illustrated ed.). University of Iowa Press. ISBN978-0-87745-750-3.